dd gradually . . 9 cups sifted PILLSBURY'S BEST Enriched FLOUR; mix
he baking dish.
Place casserole in oven and cook for
Casserole -- Spray a 13x9\" pan with
nto 13 X 9 inch casserole dish, level out mixture.
Coat baking dish with 1 teaspoon oil (bottom and sides of 13 x 2 x 5-inch or other size dish).
With rolling pan, roll 1 package of crescent rolls to line bottom and sides of baking dish.
Layer alternately corned beef, cheese, sauce and sauerkraut, two or three times.
Roll second Pillsbury dough to very thin crust.
Top with optional milk.
Bake in 350\u00b0 oven 10 minutes or until crust is brown.
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
Preheat oven to 375\u00b0.
Brown beef and onions.
Drain.
Stir in next 5 ingredients and cook until bubbly.
Pour into a 2-quart casserole and bake 15 minutes.
Cut biscuits in half to form 20 half circles.
Take casserole from oven and place cut side of biscuits on top of the casserole.
Sprinkle with cheese.
Bake 15 minutes more.
Boil chicken, remove from bone and chop into bite size pieces. Grease bottom of casserole dish and place one pie crust in the bottom of dish.
Put chicken on top of crust.
Mix all other ingredients together and pour over chicken.
Place second pie crust on top of casserole.
Bake at 350\u00b0 for 35 to 45 minutes.
Brown meat in skillet.
Add mushrooms (sliced) and 3/4 can onion rings.
Cook several minutes.
Place in greased casserole. Heat mushroom soup (undiluted); stir in 1/2 cup sour cream and pour over meat.
Cut each biscuit in half and arrange cut side down around edge of casserole.
Place remaining onion rings in center.
Beat egg.
Add 1/2 cup sour cream, celery seed and salt. Spoon over biscuits.
Bake at 375\u00b0 for 25 to 30 minutes.
Serves 6 to 8.
Spread sauerkraut in bottom of a 12 x 8-inch baking dish.
Top with tomato slices.
Dot with dressing and butter.
Cover with corned beef and sprinkle with cheese.
Bake at 425\u00b0 for 15 minutes.
Remove casserole from oven.
Separate each biscuit into 3 layers.
Slightly overlap biscuit layers on casserole to form three rows.
Bake at 425\u00b0 for 15 minutes or until biscuit topping is slightly brown.
In a 9x13 pan lay the crescent roll down with out separating.
Bake at 425\u00b0F oven for 5 minutes.
Sprinkle bacon, sausage and cheese evenly over crust.
In a bowl, beat eggs, sour cream and parsley until smooth.
Pour over the casserole.
Bake for 20 minutes or until the casserole is puffy and lightly brown.
Combine chili, peppers and Parmesan cheese. Bring to a boil; put into a casserole.
Bake, uncovered, in 400F oven for 10 minutes.
Dip both sides of biscuits in butter, then in cornmeal.
Place on top of hot casserole.
Bake 15-20 minutes longer or until biscuits are golden.
Serves 6.
Heat oven to 400\u00b0.
In large bowl, blend contents of sauce mix envelope and poultry seasoning.
Stir in boiling water.
Using wire whisk, stir in soup.
Add potato slices, turkey,
carrots, celery and onion; mix well.
Spoon mixture into ungreased 2-quart casserole.
Bake for 45 to 55 minutes, or until potatoes are tender.
Serves 6.
Cook beef and onion until meat is lightly browned; drain.
Add salt in ketchup and tomato sauce and heat thoroughly; turn into 8 inch square or 1 1/2 quart casserole dish.
Cut cheese into thin strips and lay over meat.
Top with pizza crust.
Bake at 425\u00b0 for 20 to 25 minutes or until crust is brown.
Brown ground beef and onion; drain.
Stir in mushrooms, cheese and tomato sauce.
Pour into rectangular, glass casserole.
Unroll crescent rolls.
Mix together sour cream, oregano and chili powder.
Spread small amount of mixture on each roll and roll up. Place on top of meat mixture and bake at 350\u00b0 for 1/2 hour or until browned.
Heat oven to 375\u00b0.
Brown ground beef and onion; drain.
Stir in sauce mix and tomato sauce.
Heat until hot and bubbly.
Pour into ungreased 12 x 8-inch baking dish.
Spoon cheese over meat mixture.
Separate crescent rolls into rectangles and place on top of casserole.
Combine Parmesan cheese and butter.
Crumble evenly over dough.
Bake at 375\u00b0 for 18 to 25 minutes or until deep golden brown.
Place pie crust in pan (see directions on box).
Bake for 9 minutes at 400\u00b0.
Saute onion in olive oil (or vegetable oil). Season chicken with salt, pepper and garlic powder.
Dice chicken and add to skillet.
Cook chicken until done, then drain.
Rinse broccoli in cold water until thawed; drain.
Mix soups together. In bottom of casserole dish, later chicken, broccoli, soup, then cheese.
Repeat layers.
Top with pecans.
Bake at 350\u00b0 until bubbly and cheese is melted (approximately 30 to 45 minutes).
Brown onion and beef in skillet, drain well.
Mix cream cheese with soup.
Mix all ingredients except biscuits in casserole. Bake, covered, at 350\u00b0 for 1 hour.
Put biscuits on top.
Bake at 400\u00b0 for 20 minutes or until brown, uncovered.
Mix all ingredients except mushroom caps and 2 cans soup; place in a large casserole.
Place rolls on top of casserole. Bake at 350\u00b0 until light golden brown.
Mix mushroom caps and soup.
Heat and pour over individual servings.
Complete meal with salad.
icuits are golden brown, and casserole is bubbly.
Serve immediately